SAUCY SWEDISH MEATBALLS by www.country-cooking.com
1 lb Lean ground Beef
3 tbsp Butter
1 lg Egg
1 pk (8 oz) medium Egg noodles
1 c Fresh Bread crumbs, from 2 slices Bread
8 oz Fresh green beans, cut into 1 1/2" pieces, about 2 cups
1/4 c Club soda
2 c Sliced fresh mushrooms, about 8 oz.
3 tbsp Chopped fresh dill or 1 1/2 tbsp Dried dill weed
1/3 c Sour cream
1 1/4 tsp Salt
Fresh dill sprigs, optional
3/4 tsp Freshly ground black pepper
In large bowl, mix Egg,Bread crumbs,club soda,2 tbsp. chopped
dill,3/4 tsp. salt and 1/4 tsp. pepper;using hands or wooden spoon,
blend well.Shape mixture into 1 1/4" balls.In 12" skillet,over mediumhigh
heat,melt 2 tbsp. butter; add meatballs;cook about 12 minutes,
turning frequently until browned on all sides.
Meanwhile,prepare noodles according to package directions,add green
beans to boiling water along with noodles;do not add salt.When
meatballs are browned,remove to plate using slotted spoon.To
drippings in skillet, add remaining 1 tbsp. butter;melt over mediumhigh
heat. Add mushrooms;cook about 5 minutes, stirring frequently
until crisp-tender. Return meatballs to skillet along with 3/4 cup water
and remaining 1 tbsp. chopped dill,1/2 tsp. salt and 1/4 tsp. pepper.
Increase heat to high;bring to boil.Reduce heat to low;cook,covered,5
minutes until meatballs are cooked through. Stir in sour cream; cook
2-3 minutes longer until heated through.
To serve:Drain noodles and green beans;arrange on serving platter.
Spoon meatball mixture over noodles;toss quickly.Garnish with dill
sprigs,if desired. Makes 4 servings.
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